(From November 2009) If you happen to be taking a class at West Texas A&M University or visiting the Panhandle Plains Historical Museum, you’ll find a new dining spot in the area, complete with its very own stuffed buffalo. Hearty eaters will love the grilled, lightly seasoned top sirloin or the center-cut pork chops served with a sauce of brown sugar and roasted apples. Smaller appetites should try the burrito wrap with ancho-spiced chicken and a tangy fresh tomato salsa, plus black beans and rice. Bar.

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(From July 2008) On a recent lunchtime outing, we enjoyed a hefty helping of zesty chicken-and-sausage jambalaya. Steamed green and red pepper, squash, and zucchini are served alongside, but we recommend you mix it all together. Reckon we’ll try the steaks next time; some patrons at a nearby table raved about their ribeye. Bar.

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(From September 2009) Comparing favorably with Benihana and Shogun, this Japanese spot, inhabiting a seventies-era mansion on the outskirts of Longview, is a favorite for special occasions. We stopped by for sushi and stayed for the Samura Special: a large chicken breast seasoned in a spicy chile-tinged sauce and served with noodles and fresh vegetables. The gourmet fare is well matched by the entertaining table-side chefs. Expect a wait on weekends.

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(From May 2009) This steakhouse has been around since 1963, and the prime rib and ribeye are still worth writing home about. The basket of bread with a block of cheddar cheese is a fine way to start, whether you are having a steak, a burger, enchiladas, fried shrimp, or something else from the varied menu (there must be a dozen sides). For dessert, sample the famous “prepared when you order” bread pudding or one of the many homemade pies; we like the buttermilk chess.

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(From July 2008) A location on Old Route 66, some forty miles west of Amarillo. Folks dressed as dance hall girls and cowboys. Tin and wood and red velvet. You’ll think you’ve walked onto a movie set. But Rory Schepisi, of Next Food Network Star fame, is in the back manning the cast iron, and there’s nothing make-believe about the food. Start right in with a Black Angus burger with provolone and sautéed mushrooms, and request a side of sweet potato fries. The twelve-ounce New York strip (we ordered ours rare) will satisfy the most critical steak eater, while the flaky pan-seared mahimahi will please the piscivore. Bar.

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(From December 2009) Gilbert’s Brisket Special is a favorite at this friendly, spacious place, combining smoky beef and a side of grilled onions. We also like the Casa Lopez, a big sampler of traditional Mexican selections. The flan, topped with whipped cream and pecans, defines instant gratification. Bar.

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(From August 2009) No matter if you meet friends for lunch or take a group to dinner, you can count on an excellent meal at this casual family-owned spot. Begin with the Brau chips, crispy golden-brown potatoes with ranch dressing. Then move on to the chopped steak, a ribeye, or the pepper-crusted sirloin. You can still order the classic Hoffbrau house salad with vinaigrette and green olives “upon request” or a big bowl of greens, egg, bacon, and cheese topped with your choice of top sirloin or chicken. The peach cobbler is the best. Bar.

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(From January 2009) Beef is what’s for dinner out here. Chicken-fried steaks are perfectly seasoned (not too peppery), their crust the precise combination of flaky and crispy. We’re fond of the greasy-but-not-too-greasy hamburgers too. And, oh yes, the kitchen knows how to fry spuds.

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(From November 2008) Who knew that this lonely town amid scrubby hills was a hotbed of Irish culture? Not that the menu is particularly Irish, what with its array of nachos, burgers, and even pizza. But the look inside and out is inviting, with stone walls and large black and white photos. The staff takes justifiable pride in the food. Confirm that by trying one of the steaks—flavorful, juicy, and tender. Beer & wine.

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(From September 2008) Murals of bluebonnets, cowboys, and Longhorns, along with service that makes you feel like one of the family, set the mood for this busy steakhouse. A bowl of the hearty, mildly seasoned chicken-and-sausage gumbo is a good place to start. As for the main event, choose a ribeye, T-bone, or your favorite cut, and have it grilled to your liking; we were pleasantly surprised by the smoky flavor of the meat. Afterward, pop in to the adjoining meat market and pick up some steaks to take back to your own kitchen. Beer & wine.

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